Follow package instructions for rice noodles. (Usually this means place rice noodles in shallow dish and cover with hot or boiling water. Soak for 5 minutes, then drain immediately and rinse with cold water. Set aside.)
Sauté vegetables in coconut oil with salt for about 5 minutes, or until slightly soft. Add ginger, Thai curry paste, coconut milk, and drained chickpeas. Stir well.
Bring to a boil and reduce to a simmer. Simmer for about 15 minutes.
When ready to serve, divide the rice noodles among 4 bowls and top with the soup. Serve with lime wedges and cilantro, if you’ve got it!
Notes
If making this ahead, store the soup and the rice noodles separately to avoid getting super mushy noodles.See more uses for Thai Red Curry Paste here: